Go for it.....what's to loose but a couple of cans of stuff, some cream and egg whites... pile in a parfait glass, chill then tell us how it is. Won't be a pie.....but..... If you want it really fluffy....heat the lemonade and mix in an envelope of gelatin....chill and whip......then fold the rest of the stuff into that.... Or you can skip the condensed milk and just sweeten the whipped cream and meringue.....and fold them into the lemonade gelatin stuff....won't be as sweet....but don't think that's a bad thing. I used to do that with lemon jello ( yeah! I really did!) half the liquid....chill, whip, fold in sweetened beaten eggwhite (use powdered if you hare afraid of salmonella) and whipped cream....pile into a pie shell. Impressive looking, not much flavor!!

Gabriell, mom tasted it and it was too sour for her. I tasted it and it's a little sour but the graham cracker crust helps with that. The pie doesn't look pink either and it's more the color of a cheesecake. Still, all and all, not a bad recipe ! Brad AKA Moonwolf

I've done a little of all of the above with success. We eat pies at Thanksgiving and then in the summer when the berries start coming in. My favorite is a Fresh Strawberry Shoney's Pie. But I abhor making the crust. So around Thanksgiving I make up a couple dozen crust and freeze them in the pans. I put wax paper squares between them and put about 5 into each 2 gallon size zip lock. I make up all my pies for Thanksgiving a week or two ahead and freeze them. Then all I have to worry about being in the 2 ovens is the Turkey and Ham and side dishes, many of which I have made the night before and just pop in the oven the last hour or so before dinner. That way I can spend time with the rest of the company. I have also frozen disks but use those mainly for top crust. Handling pie crust once is usually enough for me. But the store bought ones just don't appeal to me so I do freeze my own. I've found if you find it in the store, you can do the same thing only better tasting yourself.

Michael, probably to late to help you. But when I freeze pies, I freeze them baked. And I don't always reheat them in the oven. Especially if I only want a couple of slices. I just leave on the counter to defrost. I do the same thing with my Christmas Tourtieres. I make a couple of extra pies to freeze. I just reheat the number of slices I want, not the whole pie. Ann